Slow Cooker Fiesta Chicken Drumsticks

Another Sunday, another slow cooker recipe. It’s just SO EASY to use a slow cooker, and doing so this Sunday was fantastic because it allowed me to use the day to meal prep healthy ingredients for the upcoming week, as well as take the time to go through my kitchen; I was very lucky and received a number new saucepans, pots and skillets for Christmas, so it was a perfect opportunity for me to get rid of some tired, old things and make room for the new. So while I did all of that, my delicious dinner was cooking away, with zero hands-on maintenance.

A couple weeks ago I had made chicken drumsticks in the slow cooker from a Skinnytaste recipe, and they turned out so well that I was already craving them again, but wondering how I could create my own, unique recipe for them. At the same time I’ve been having a craving for Mexican food (you know, one doesn’t typically find themselves eating Mexican food during the holidays, so it’d been awhile). I figured that combining the two would give me way to get the chicken drumsticks I desired, while loading up on lots of veggies; ultimately getting in lots of healthy protein.

The meal turned out fantastic. Easy-to-make, hands-off, and with the quinoa the meal is just over 500 calories. You can easily sub out rice, couscous, or polenta, or if you’re going low carb you can use the veggies as the bed for the chicken.

Quinoa, rice, couscous, polenta, other – what is your favorite healthy carb to use in a meal?

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Products used in this recipe:


Slow Cooker Fiesta Chicken Drumsticks
Serves 4

INGREDIENTS:

  • 8 chicken drumsticks
  • One can of Mexi corn, drained
  • One can of black beans, drained and rinsed
  • One large tomato, diced
  • Juice of two limes
  • 1 cup of colby jack cheese, grated
  • 1 tbsp. light sour cream
  • 1/4 fresh cilantro
  • 2 c. whole grain organic quinoa
  • 2 tbsp. chili powder
  • Salt and pepper

DIRECTIONS:

  1. Lightly season the chicken breasts with chili pepper, salt and pepper.
  2. In a slow cooker, place the chicken drumsticks along with the lime juice, Mexi corn, black beans, and diced tomato.
  3. Cook on high for 4 hours.
  4. After 4 hours, add in the grated colby jack cheese and cook for another 20 minutes, or until the cheese melts.
  5. While the cheese in melting, cook the quinoa according the package directions.
    NOTE: You may use rice or couscous instead of quinoa, or none of these options if you’re looking for a low-carb alternative.

  6. Once the cheese is melted and the quinoa is cooked, place 1/2 cup of quinoa in a bowl and top with chicken drumsticks, as well as some of the corn, black beans and tomatoes. Add a little sour cream and fresh cilantro and enjoy!

NUTRITIONAL INFORMATION:

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Cheers!
Heather

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